Go Back
+ servings
Vegetarian shawarma made with soy curls and chickpeas piled high with chickpeas and veggies in a wrap.

Best Vegan Shawarma Wrap with Two Sauces!

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Tracy Halasz


  • 1, 4 oz bag soy curls (dry measure)
  • 1, 19 oz tin chickpeas, rinse and pat dry
  • 1 Greek shawarma spice blend mix (below)
  • 1 tzatziki sauce recipe
  • 1 sweet and spicy tahini drizzle
  • 1-2 tomatoes, chopped
  • 2 mini cucumbers, peeled, seeded, sliced
  • romaine lettuce, chopped
  • parsley and dill, rough chop for garnish
  • pickled red onions*
  • ½ - 1 cup hummus, homemade or store bought
  • 3-4 pita, flatbread or naan


Greek Shawarma/Gyros Spice Blend Mix

  • 1 tablespoon smoked paprika powder
    2 teaspoons ground cumin powder
    1 teaspoon turmeric powder
    2 teaspoons ground coriander
    1 teaspoon onion powder
    2 tablespoons dry oregano
    ¼ - ½ teaspoon cayenne pepper
    3-4 cloves garlic, minced
    2 tablespoons maple syrup (or coconut sugar)
    juice of 1 lemon
  • Mix together in a small bowl.
  • Add 1 tablespoon of oil (or if oil free, add 1 tablespoon of water), juice of 1 lemon (or more to taste). Add another tablespoon of water or lemon juice if required to make a loose paste.
  • Taste and adjust seasonings as desired.
  • Preheat oven to 400º F.
    Line a large baking sheet with parchment paper.

Spicy Soy Curls and Chickpeas

  • Rehydrate soy curls as per package directions (using water or broth). I buy these Butler Brand soy curls. Half the 8 oz package is about ¾ of a pound hydrated.
  • Gently squeeze excess liquid from soy curls.
  • Drain, rinse and pat dry the chickpeas.
  • In a large bowl, pour ¾ of the spice blend paste over the soy curls and toss to coat.
    Spread out in a single layer over ¾ of the prepared baking sheet.
  • Toss the chickpeas with the remaining spice blend paste and spread out next to soy curls.
  • Bake for 15 minutes, stir and shake. After 5 more minutes - remove chickpeas and smaller soy curls. Return large pieces of soy curls to oven for another 5 minutes (if required).
  • **Alternatively, you can place the chickpeas and soy curls on their own baking sheets.
  • While the soy curls and chickpeas are in the oven, make the two sauces and cut the veggies (tomatoes, cucumbers, romaine, dill, parsley). Grab the pickled onions and hummus.




  • Warm pitas in the microwave, on a griddle over medium heat or throw into the already warm oven for a few minutes until warmed through.
    If using flatbread - warm it in the oven for a few minutes.
  • Spread the pita/flatbread with a layer of hummus (use this quick delicious hummus or your favourite store bought).
    *If you like spicy hummus, just add a squeeze or two of sriracha to basic hummus and a drop or two of soy sauce!
  • Load up the soy curl-chickpea mixture on top of the hummus. Then add the tomatoes, cucumbers, red onions (pickled or thinly sliced raw), chopped romaine, dill and parsley.
  • Liberally drizzle tzatziki sauce and sweet and spicy tahini sauce over the filling and serve immediately. Don't forget the extra napkins!


Soy Curls: You can buy Butler soy curls online or at most vegan markets. If in Canada, available from Vegan Supply (Vancouver), Homey Foods in Calgary, Bulk Barn.
Greek Shawarma/Donair Spice Blend: Mix up a big batch of this spice blend and store in a glass jar so it's always on hand - just add a couple tablespoons to the other ingredients (garlic, maple, lemon). It's a real time saver and you can use the Greek spice blend on potatoes, tofu scrambles, grilled veggies, and so much more.
Sauces: the two sauces are easy to make and together are a dynamite flavor explosion. Any extra sauce is fabulous on sandwiches, burritos, buddha bowls, tacos, etc.
Shortcuts: to save time, make your two sauces the day before and store in the fridge.
Wraps: a thin tortilla is not going to cut it this time. Choose something sturdy like a pita and put the filling on top of the pita not inside it. I love a pillowy flatbread or pizza shell too. Don't skip warming the wrap - it makes all the difference. Remember to keep it soft tho!
Leftovers: store in separate containers in the fridge for up to 3 or 4 days. The sweet and spicy tahini sauce will keep well for a week.